Huevos Rancheros are absolutely worth getting out of bed for! Make this hearty Mexican breakfast recipe to start the day right.
What are Huevos Rancheros?
Huevos Rancheros, or “Ranchers Eggs,” is a flavorful Mexican breakfast recipe, boasting a sunny-side up or over-easy egg served on a warm corn tortilla and topped with plenty of roasted tomato salsa.
Traditionally served to ranchers in rural Mexico as a mid-morning meal after they’d already been hard at work, the meal provided protein and healthy carbohydrates to fuel hardworking brains and bodies.
Huevos Rancheros are often confused with chilaquiles, because they use similar ingredients. The main difference between these two dishes is the preparation, with chilaquiles featuring scrambled eggs, tortilla chips or fried tortilla strips, and a red or green sauce topped with cheese.
Want to try something a little different, but still looking for hearty and flavorful? Sausage Baked Eggs Casserole is loaded with spicy sausage, spinach, and Gouda cheese.
- Corn Tortillas – Tortillas provide a base for the eggs, sauce and cheese.
- Eggs – Which do you prefer, sunny-side up or over-easy? You get to decide with Huevos Rancheros!
- Onions, Tomatoes and Peppers – Dice these to brighten your plate of Huevos Rancheros. Rancheros Sauce and/or Roasted Tomato Salsa add taste and variety to this dish.
- Oil for frying. Be sure to oil with a high smoke point, such as peanut, corn, grape seed, or refined avocado oil.
- Cilantro and Lime for extra flavor and to garnish when serving.
How To Make This Traditional Mexican Breakfast
If you haven’t pre-made the sauce, start by preparing the Roasted Tomato Salsa or Rancheros Sauce. While the salsa or sauce is cooking, start prepping the rest of the recipe. Be sure to set a timer to check on the salsa and/or sauce.
- I like to make my own refried beans to smear on top of the tortillas, but feel free to use canned or none at all.
- Dice the onions, tomatoes and peppers. The red, green and white of the fresh diced vegetables add so much visual appeal.
- Fry the tortillas. Put a little oil in your pan. Let it heat, then lightly fry both sides of the corn tortillas. Set aside and cover with a clean kitchen towel.
- Oil the pan and cook the eggs just how you like them.
- Assemble the breakfast. Place a warm tortilla onto a plate. Set the egg gently on the tortilla, with the rancheros sauce or roasted tomato salsa, then add the diced tomatoes, onions and peppers. Top it with a light sprinkling of cheese, chopped cilantro and a wedge of lime.
There are so many options to add tastiness as well as authenticity! Let’s start with a few favorites.
Queso Fresco – a crumbly, bright and fresh tasting cheese that goes well with most savory mexican dishes.
Mexican Crema – not to be confused with sour cream, mexican crema is a little saltier and a bit more liquid.
Black beans, pinto beans as well as refried beans.
Tips and Tricks
- A good rule of thumb is to have a ratio of 1:2:4 for peppers, onions, and tomatoes. For example, this would mean ¼ cup of diced peppers, ½ cup of diced onions, and 1 cup of diced tomatoes. Prepare these in different ratios or any other way you would like.
- Double or triple the recipe if you’re feeding a crowd!
- Add chopped serranos, jalapenos or hatch chiles for added flavor and heat! If you want the taste but a toned down spice, be sure to remove the ribs and seeds of the peppers.
- Have all of your garnishes ready (Refried Beans, Ranchero Sauce and Pico de Gallo).
- In a skillet over medium heat add the oil and fry each tortilla for 30 seconds a side. These are supposed to be soft, not crunchy, unless preferred. Set aside on paper towel line plate.
- In same frying pan wipe it clean and add the butter. When melted, fry the eggs until whites are set and yolk is cooked to desired doneness (preferably runny).
- For one serving: Spread refried beans on 2 fried tortillas, top with 2 fried eggs, ranchero sauce and fresh pico de gallo. Serve immediately.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.